Salami

So before I get into the process, let me first start by saying that if you can make it from scratch, if you can do it at home, I will eventually try it.

After curing and smoking my own bacon last summer (we just did our second pork belly a few weeks ago), I felt accomplished. That was until I tried my hand at making my own salami this past winter.

I had researched the process for several months, but it was only after purchasing a chest freezer last fall, which freed up a small fridge I had in the basement, that the light bulb went off and I said I could actually do this.

I'm not going to go into depth on the process as a whole. Nor am I going to wax poetic and pontificate on what turned out to be some pretty damn good salami. Instead I'm going to attach links to the sites that helped me and guided me to what I hope will be the first of many cold cured meats I intend to try my hand at.

The actual salami recipe I used can be found on a site called Hunter, Angler, Gardner, Cook. This is the link for the Basic Salami. Amazing site and amazing recipes. The author breaks down what can appear to be an overwhelming world of curing meat in such a way that makes you feel you too can do it. The duo on this site, City Boy Hens, were also indispensable as a reference guide and just all around great read.

Finally, the following site not only described how to build your own cold cure box, it provided links for all the equipment needed when beginning this venture. Check out how to build your Cold Cure Box.

Below are photos showing my first attempt. I fully expected the first batch to come out horrible, spoiled and a waste of a month or so of my time. It was neither of those and I can't wait to cure more meats in the future. 

Right after stuffing

Initial hanging before the cold cure box.

1st day in the cold cure box.

After the first week.

After about the third or so week.



Sliced open 

Finished product